Gnocchi with Red Sauce
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Gnocchi with Red Sauce
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This Gnocchi alla Sorrentina is a crowd-pleaser perfect for cozy family dinners or entertaining guests! This classic is elevated by the EASY blender tomato sauce using San Marzano tomatoes, fire-roasted diced tomatoes, a symphony of herbs, and a splash of balsamic; it tastes like it has been simmering all day but comes together in minutes. See the post for lots of tips, tricks, and variations!
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Ingredients
- 16 oz. potato gnocchi
- 8 oz. fresh whole-milk mozzarella (usually 1/2 log)
- 1 teaspoon balsamic vinegar
- 1/4-1/3 cup freshly grated Parmigiano-reggiano cheese
Easy Blender Marinara
- 1 28 oz. can San Marzano whole tomatoes with juices
- 1 14.5 oz. can fire-roasted diced tomatoes, drained
- 1/4 small yellow onion, roughly chopped (or 1/2 tsp onion powder)
- 3-4 garlic cloves, peeled, roughly chopped (or 1 tsp garlic powder)
- 1/4 cup loosely packed fresh basil (or 1 tsp dried)
- 1 tablespoon olive oil
- 1 tsp EACH dried parsley, chicken bouillon (granulated, base or 1 crushed cube)
- 1/2 tsp EACH dried oregano, salt, sugar
- 1/4 tsp EACH pepper, dried thyme, dried rosemary
- pinch -1/4 teaspoon crushed red pepper flakes
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Instructions
- Preheat the oven to 425℉.
- Slice or tear the mozzarella and lay it on paper towels to drain. The drier the mozzarella, the easier/quicker it will melt.
- Prep the Blender Marinara sauce by adding the ingredients to a blender and blending until smooth.
- Transfer the sauce to a 3 3/4—or 4-quart baking dish and simmer for 10-15 minutes, until thickened, stirring occasionally (it will seem very runny, but will reduce gorgeously). Stir in 1 teaspoon balsamic vinegar and salt, sugar, and/or red pepper flakes to taste. Meanwhile:
- Bring a large pot of salted water to a boil for the gnocchi. Boil the gnocchi until they float to the top (2-3 minutes)—don’t overcook!
- Transfer the gnocchi to the sauce and stir to coat. Stir in a little less than half of the mozzarella, roughly torn. Spread the mixture into an even layer and top with the remaining mozzarella, sliced or torn. Finish with a 1/4-1/3 cup freshly grated Parmigiano cheese.
- Cover and bake at 425 for 15 minutes. Uncover and bake until the cheese is fully melted and slightly golden.
Notes
- This is a basic (and delicious) saucy version, so you have plenty of room to add protein and/or veggies. Here are a few ideas:
- This is a basic (and delicious) saucy version, so you have plenty of room to add protein and/or veggies. Here are a few ideas:
- Meaty Marinara Gnocchi: For a protein-packed version, add 8 oz. cooked ground beef, sausage, or shredded chicken to the sauce. For an extra Italian touch, stir in crumbled, cooked pancetta.
- Vegetable Medley Gnocchi: Stir in sautéed vegetables like bell peppers, zucchini, spinach, or mushrooms before baking for a more colorful and nutrient-packed meal. You don't need to add additional sauce to accommodate the protein.
- Spicy Arrabbiata Gnocchi: Increase the amount of crushed red pepper flakes in the marinara, or add a splash of hot sauce for a fiery twist. Add hot Italian sausage for a heartier dish.
- Four-Cheese Gnocchi: Use a mix of cheeses like mozzarella, Parmesan, fontina, and Gorgonzola for an extra cheesy, decadent version. You can also add a sprinkle of ricotta before baking for a creamy touch.
- Caprese Gnocchi: Top with fresh cherry tomato halves, fresh mozzarella, and a drizzle of balsamic glaze after baking. Sprinkle with fresh basil for a vibrant, summery twist.
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